Lamb Chops with Piquillo Peppers and Sherry Vinegar Sauce

• 8 lamb loin chops (3 1/2 pounds), cut 1 1/4 inches thick
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, minced
• 1/3 cup sherry vinegar
• 3/4 cup low-sodium chicken broth
• 6 whole piquillo peppers from a jardrained, seeded and sliced lengthwise into 1/4-inch thick strips
• 1 1/2 tablespoons drained capers
• 1/2 cup coarsely chopped flat-leaf parsley leaves

1. Season the lamb chops with salt and pepper.
2. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering.
3. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes.
4. Transfer the lamb chops to a platter and keep warm.
5. Reduce the heat to moderate.
6. Add the shallot to the skillet and cook until fragrant, about 30 seconds.
7. Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan.
8. Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes.
9. Stir in the piquillo peppers and capers and cook until warmed through.
10. Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper.
11. Pour the sauce over the lamb chops and serve.

loin chops, kosher salt, extravirgin olive oil, shallot, sherry vinegar, chicken broth, piquillo peppers, capers, flatleaf parsley

Taken from www.foodandwine.com/recipes/december-2007-lamb-chops-with-piquillo-peppers-and-sherry-vinegar-sauce (may not work)